I came across some delicious looking muffins on Pinterest and the best part was that there was zucchini hidden inside. I tried them a few weeks ago and they did not disappoint. And no.zucchini.was.detected as evidenced by the fact that my kids devoured them! 🙂 I froze the remaining muffins and we have been enjoying them ever since. Simply throw a frozen muffin in the mircrowave for 25 seconds and they are just as good as the first day! 
Chocolate Zucchini Muffins
2 cups shredded zucchini
3 eggs
2 cups granulated sugar
3/4 cup cooking oil
2 teaspoons vanilla
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup milk chocolate pieces (optional) Preheat oven to 325 degrees F. Line muffin cups or coat pan with nonstick cooking spray.
In a large bowl stir together zucchini, eggs, granulated sugar, oil, and vanilla. Add flour, cocoa powder, baking soda, salt, baking powder, and, if desired, chocolate pieces; stir until combined. Spoon batter into cups about half full. Bake about 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool at least 5 minutes. Remove from cups. Cool completely. Makes 24 muffins. 
1/3 cup butter
1/2 cup peanut butter
1 tablespoon milk
1/2 teaspoon vanilla
1 1/2 cups powdered sugar
1 – 2 teaspoons milk (optional)Allow butter to stand at room temperature for 30 minutes. In a medium mixing bowl combine butter, peanut butter, the 1 tablespoon milk, and the vanilla. Beat with an electric mixer on medium speed until smooth. Gradually add powdered sugar, beating well. If necessary, stir in the 1 to 2 teaspoons milk to make frosting spreading consistency.
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